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Indian-Style Stuffed Chicken Breasts, reduced fat
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breast, no skin, no bone, R-T-C
1 1/2 cups plain yogurt
3/4 cup fresh lemon juice
3 tablespoons fresh ginger -- minced
1 1/2 tablespoons garlic -- smashed
1 1/2 tablespoons paprika
3 teaspoons curry powder
1 1/2 teaspoons cayenne
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 1/2 packages frozen spinach -- (10 oz)squeezed dry
9 3/4 ounces ricotta cheese, part skim milk
3 tablespoons plain yogurt
1 1/2 shallot -- minced
Salt and pepper to taste
3/8 cup dry white wine
3 tablespoons white wine vinegar
3 tablespoons shallots -- minced
1 1/2 tablespoons half and half
3/4 cup cold unsalted butter -- cut into tablespoons
3/8 cup coconut milk
3 tablespoons fresh cilantro -- chopped
1 1/2 tablespoons curry powder
1 1/2 teaspoons sugar
1 1/2 teaspoons crushed red pepper flakes
Prepare chicken for stuffing.
Mix ingredients for marinade in a bowl. (2-11)
Combine ingredients for filling in a second bowl. Stuff chicken with about 1/4 cup filling per breast. Marinate stuffed breasts for 15 minutes. Preheat grill to medium-high. Oil grill grates, then grill the chicken, covered, for 10-12 minutes per side. (12-16)
For the Curry Beurre Blanc- Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.
Add cream; simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 T. at a time, until melted.
Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper flakes, and salt at the end. Serve Stuffed Chicken with Curry Beurre Blanc over basmati rice and garnish with cashews, tomatoes, and cilantro.
Source:
"Cuisine at home, August 2003, Issue 40, p. 21"
Chicken Breasts w/Paprika Cream
6 large boned and skinned chicken breast halves
6 tablespoons unsalted butter -- divided
1 tablespoon vegetable oil
6 large green onions -- chopped
1 1/2 tablespoons paprika
2 cups heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
hot cooked rice
In a large skillet, brown chicken in 1 Tbs butter and oil over medium heat. Cover and cook for 5-7 minutes or until juices run clear. Remove chicken and keep warm.
In the same skillet, saute onions until tender. Add paprika and remaining butter; heat until butter melted. Stir in the cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken over rice. Garnish onions if desired
Daphne
Keep your mind wide open.